A rub is a combination of dried spices that are rubbed onto meat prior to cooking it. Any kind of meat can be treated with a dry rub; when roasting cuts of meat always choose those that are higher in fat with little connective tissue. Applying a dry rub and then roasting the meat will result in a tender and flavorful meat with an aromatic crust.

Steps

1

Make a rub for roasted chicken.

Chicken pairs well with citrus and herbs. To make a rub for a roast chicken combine 1 tbsp. (15 ml) salt free lemon pepper, 1 tbsp. (15 ml) dried thyme, 1/2 tsp. (7 ml) granulated garlic and 1/4 tsp. (1 ml) salt in a small bowl. Combine the spices and then generously rub the chicken with the spice mixture. Roast the chicken at 350 degrees F (180 degrees C) for about 45 to 60 minutes for a whole chicken or until the internal temperature of the chicken (check the thickest part of the chicken such as the thigh) reaches 165 degrees F (74 degrees C).

2

Make a rub for roast pork.

Rosemary and garlic are a natural compliment to pork and make a wonderful spice rub. Combine 2 tbsp. (30 ml) dried rosemary, 1 tbsp. (15 ml) granulated garlic, 1/2 tsp. (5 ml) salt, 1/4 tsp. (1 ml) ground pepper and 1/4 tsp. (1 ml) dried chili flakes. Rub this mixture over the pork to be roasted and cook it at 350 degrees F (180 degrees C) or until the internal temperature has reached at least 145 degrees F (63 degrees C) and let it rest for 3 minutes until serving. Cooking time will depend on the size and cut of the roast.

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Tips

You'll need between 1 and 2 tbsp. (15 and 30 ml) of rub per 1 lb. (450 g) of roast. Double or triple the dry rub recipe as needed.

You can change up the dry rubs to suit your individual taste. Roasts can take on Asian flavors when rubs include 5 spice powder, dried ginger, cumin or mustard seed. Mediterranean flavors such as oregano, lemon pepper, cloves or cinnamon can be added to make Mediterranean roasts. Use whatever combination of spices you are comfortable with, or get creative!

You can store unused rubs mixes in the refrigerator for up to 1 month in a sealed container provided there was no cross contamination between the meat and the dry rub.